Memorias de investigación
Research Publications in journals:
Combined use of S.pombe and L. thermotolerans in winemaking. Beneficial effects through the study of wines analytical characteristics
Year:2016

Research Areas
  • Foodstuffs tecnology,
  • Chemistral tecnology

Information
Abstract
This study investigates a recent red winemaking technology that uses a combination of Lachancea thermotolerans and Schizosaccharomyces pombe as an alternative to the conventional malolactic fermentation.
International
Si
JCR
Si
Title
Molecules
ISBN
1420-3049
Impact factor JCR
2,416
Impact info
Datos JCR del año 2014
Volume
accepted
accepted
Journal number
accepted
From page
accepted
To page
accepted
Month
DICIEMBRE
Ranking
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica